Every summer, I find myself craving light, refreshing meals that can be thrown together quickly yet feel indulgent. One of my favorite go-to recipes is a Shrimp Cobb Salad. It’s a delightful twist on the traditional Cobb salad, replacing the usual chicken with succulent shrimp. This variation was inspired by a summer trip to the coast, where fresh seafood was abundant, and I first experienced the vibrant combination of flavors in a beachside café.
I remember sitting by the ocean, the salty breeze enhancing the flavors of the seafood in every dish we tried. The Shrimp Cobb Salad stood out with its perfectly grilled shrimp, creamy avocado, crispy bacon, and tangy Gorgonzola dressing. Upon returning home, I was determined to recreate this dish. What I love most about this salad is its versatility and how easily it can be adapted to suit different tastes and dietary preferences.
For those who prefer a lighter dressing, consider using Greek yogurt instead of mayonnaise. It provides a creamy texture with fewer calories and a subtle tang that pairs well with the shrimp. You could also experiment with adding different herbs to the dressing, such as dill or basil, to complement the seafood.
Another great variation is to add some grilled corn or black beans for a southwestern twist. These additions not only boost the nutritional value but also add a burst of color and texture to the salad. If you’re serving this dish for a gathering, arranging the ingredients in neat rows over the greens creates a visually stunning platter that’s sure to impress.
To ensure the shrimp are perfectly cooked, marinate them briefly with olive oil, lemon juice, salt, and white pepper. This simple marinade enhances their natural sweetness without overpowering the dish. Grill the shrimp just until they turn pink and are slightly charred; overcooking can make them tough.
This Shrimp Cobb Salad is not only a feast for the eyes but also a nutritious meal packed with protein, healthy fats, and a variety of vitamins. It’s a testament to how a few fresh, high-quality ingredients can come together to create something truly special. Whether you’re enjoying it as a quick weeknight dinner or serving it to guests, this salad is a surefire hit that brings a touch of summer to any table.
How to Make Shrimp Cobb Salad
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Ingredients
- 1/4 cup mayonnaise
- 1 medium avocado, peeled and sliced
- 1/4 cup red onion, thinly sliced
- 4 cups mixed spring greens
- 2 tablespoons olive oil
- 2 tablespoons Gorgonzola cheese, crumbled
- 4 strips cooked bacon, chopped
- 1/2 teaspoon salt
- 1 medium tomato, sliced
- 1/4 teaspoon ground white pepper
- 2 large hard-boiled eggs, sliced
- 1 tablespoon water
- 1/4 teaspoon white wine vinegar
- 1 teaspoon fresh lemon juice
- 1/2 pound raw shrimp, peeled and deveined (31-40 per pound)
- 1/2 teaspoon dried parsley
Directions
- Marinate the shrimp with olive oil, lemon juice, salt, and ground white pepper. Cover the shrimp and refrigerate for 15 minutes.
- In a bowl, mix the mayonnaise, Gorgonzola cheese, water, dried parsley, and white wine vinegar. Mash the cheese with a fork until the mixture is smooth.
- Spread the mixed greens on a large platter. Arrange the avocado slices, chopped bacon, hard-boiled egg slices, tomato slices, and red onion over the greens.
- Grill the marinated shrimp over medium heat for 2-3 minutes on each side until they turn pink.
- Place the grilled shrimp on top of the salad. Serve the prepared dressing on the side.
Storing Suggestions:
Store any leftover salad and dressing separately in airtight containers in the refrigerator. Consume within 1-2 days for the best freshness. Avoid freezing as the ingredients may not retain their texture after thawing.
FAQs:
Can I use pre-cooked shrimp for this salad?
Yes, you can use pre-cooked shrimp to save time. Simply skip the marinating and grilling steps, and add the pre-cooked shrimp directly to the salad.
What can I use as a substitute for Gorgonzola cheese?
If you’re not a fan of Gorgonzola, you can substitute it with blue cheese or feta cheese. Both will provide a similar creamy texture and tangy flavor.
How can I make this salad ahead of time?
You can prepare the salad ingredients and the dressing separately a day in advance. Store them in the refrigerator and assemble just before serving to keep the ingredients fresh.
What other dressings pair well with this salad?
Other dressings like ranch, balsamic vinaigrette, or a lemon garlic dressing can also pair well with this shrimp Cobb salad. Choose a dressing that complements your taste preferences.
Is this salad suitable for a keto diet?
Yes, this salad can be keto-friendly if you use a low-carb dressing. The main ingredients, such as shrimp, avocado, bacon, eggs, and greens, are all keto-approved.
Can I add other vegetables to this salad?
Absolutely! Feel free to add other vegetables like cucumbers, bell peppers, or carrots. They can add extra crunch and nutrients to your salad.
Shrimp Cobb Salad
Ingredients
- 1/2 pound raw shrimp peeled and deveined (31-40 per pound)
- 2 tablespoons olive oil
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
DRESSING:
- 1/4 cup mayonnaise
- 2 tablespoons Gorgonzola cheese crumbled
- 1 tablespoon water
- 1/2 teaspoon dried parsley
- 1/4 teaspoon white wine vinegar
SALAD:
- 4 cups mixed spring greens
- 1 medium avocado peeled and sliced
- 4 strips cooked bacon chopped
- 2 large hard-boiled eggs sliced
- 1 medium tomato sliced
- 1/4 cup red onion thinly sliced
Instructions
- Marinate the shrimp with olive oil, lemon juice, salt, and white pepper. Cover and refrigerate for 15 minutes.
- Combine the dressing ingredients in a bowl, mashing the Gorgonzola cheese with a fork until well blended.
- Spread the mixed greens on a large platter. Arrange the avocado, bacon, hard-boiled eggs, tomato, and red onion over the greens.
- Grill the shrimp on medium heat, covered, for 2-3 minutes per side until they turn pink.
- Top the salad with the grilled shrimp. Serve with the prepared dressing on the side.
